El Pato Recipes Chicken Food

CHICKEN ARIZONA

Steps:

• Sunday: Cooking the Chicken
• In a big, oval crock-pot layer chicken and canned tomatoes.
• Add 1-cup water.
• Set crock-pot to low, cover and cook for 5 hours till tender.
• Remove from crock-pot, cover and refrigerate.
• Monday: Eat leftovers from Sunday or go out to dinner!
• Monday Night/Tuesday: Chicken Chili.
• Shred the chicken breasts using two forks (get help, it will go faster with more hands).
• In your very same big, oval crock-pot place all of the shredded chicken. Open and dump in the following: all of the El Pato (2 cans) and all of the green chilies (1 can, more if you like spicy, less if you don't). Stir.
• Cover, turn crock-pot to low and go to work.
• Come home from work (approximately 8 hours later).
• In a small saucepan, heat the black beans.
• Microwave tortillas wrapped in moistened paper towels.
• Serve a large scoop of chicken, a scoop of black beans and a tortilla or two on each plate.
• Cover and refrigerate leftover chicken and beans.
• Wednesday: Smothered Burritos.
• In a medium saucepan warm leftover chicken and beans. Add 1 package Neufchatel cheese, stirring until melted.
• Pour salsa into mixture.
• Spray a 14x9 inch-baking pan with cooking spray.
• One at a time, fill 4 tortillas each with a quarter of the chicken mixture, roll and place in baking pan.
• Smother with enchilada sauce. Top with shredded cheese if you like.
• Bake @ 350 for 1/2 hour or until bubbly.

EL PATO

Steps:

• Brown the ground beef, or make the tofu as directed on package.
• Drain grease.
• Add the frozen veggies and the cans of El Pato.
• Heat on med to high heat until the veggies are cooked. The sauce may be thin, and you can heat or let stand as long as you want.
• Garnish with sour cream and/or cheese.
• Serve with flour tortillas or tortilla chips.

CALDO DE POLLO--MEXICAN CHICKEN STEW/SOUP

Steps:

• in one tablespoon olive oil, heat pot on high heat and sear the chicken pieces till brown on all sides.
• remove and transfer to a plate/bowl (you will add it back).
• sautee onions with the rest of the olive oil in that same pot till translucent.
• add all the veggies.
• add chicken, water, El Pato sauce, and 1 tsp salt.
• Bring to boil, cover, lower heat to medium and cover and let cook for 25 minutes.
• lower heat to medium-low and let cook for 35 more minutes--the chicken will be falling off the bone. :D yumm!
• taste and add more salt and then pepper as needed.
• then throw in the cilantro, give it a good stir, then cover again and let it simmer for about 2 minutes.
• ladle in a bowl just like that or over Mexican rice and garnish with lemon or lime wedges so your guests can squeeze it inches.

LL'S FAVORITE CHICKEN ENCHILADAS

Steps:

• This recipe uses 2 13x9 pans. 12 enchiladas per pan.
• Bake at 350F for 35 minutes total.
• Put the rub on the chicken. (or marinate the chicken breasts for 30 minutes.).
• Cook the breasts on broil for 5 minutes on each side.
• Let the breasts cool for 15 minutes.
• Chop the chicken breasts finely. Set aside.
• If using onions add them to chicken .
• Combine enchilada sauce and sour cream in large saucepan. Heat on low.
• Soften tortillas on both sides in oil, or steam. I drain torillas on paper towels until used.
• Put 4 serving spoons of sauce in the bottom of pan.
• Dip tortilla into sauce mixture on both sides of tortilla.
• Put tortilla in pan, add 1 heaping serving spoon chicken and then cheese into tortilla.
• Wrap up and proceed with the next 11 tortillas.
• Set this pan aside and proceed with the rest of enchiladas in other pan.
• Divide the leftover sauce over the the enchiladas in both pans.
• Spread the last 8 oz. of grated cheese between the 2 pans. I use approximately 8 oz cheese per pan.
• Cover with foil. At this point I refrigerate one pan for later in the week.
• Bake pan for 20 minutes , then remove foil and cook for an additional 15 minutes.
• Remove from oven and let set 10 minutes.
• Serve with guacamole.

AUTHENTIC MEXICAN PICADILLO

Steps:

• Bring 6 whole tomatoes to a boil in a small pot. Transfer to a blender. Add 3/4 cup water, onion halves, and whole garlic clove. Blend until smooth.
• Heat oil in a large skillet over medium-high heat. Add chopped onion and serrano pepper. Cook until onion is transparent. Add minced garlic; cook until fragrant, about 1 minute. Add chopped tomato and cook for 1 minute more. Add ground beef; cook until browned, about 8 minutes.
• Pour canned tomato sauce into the beef mixture. Cook for 2 minutes. Mix in potatoes and carrots. Cook for 2 minutes; add the blended tomatoes, jalapeno, chicken bouillon, cumin, and bay leaf. Season with salt and pepper. Mix well, reduce heat, and simmer until most of the liquid is absorbed, about 20 minutes. Let sit for 5 minutes before serving.